Low Carb Loaded Cheesy Cracker Nachos
These keto nachos use almond and parmesan crackers in place of traditional nacho chips, adding a tangy hit of cheese to the base.
How to Make It
Step 1
Add the chicken breast to a pan with a little salt and cover with water. Bring to the boil and then reduce to a simmer for 10 minutes or until cooked through.
Step 2
While the chicken is cooking, you can make the salsa. Dice the tomato and onion and add to a mixing bowl with ½ the lime juice plus 1/2 the zest of the lime, a handful of cilantro and season. Toss to combine and refrigerate until ready to serve.
Step 3
Remove the chicken from the pan and transfer to a plate. Use two forks to shred the meat. Reserve to one side.
Step 4
Arrange the parmesan crackers in a heat proof dish.
Step 5
Scatter the pulled chicken over the crackers and season with a little salt and pepper.
Step 6
Slice the scallions and chili and scatter over the chicken.
Step 7
Sprinkle the grated cheese over the chicken and crackers.
Step 8
Heat a grill to medium/high and place the nachos under the grill for 4-5 minutes or until the cheese is melting and golden.
Step 9
While the nachos are cooking you can make the guacamole. Peel and pit the avocado and add the flesh to a mixing bowl. Add the olive oil and remaining lime juice. Season and mash with a fork to combine.
Step 10
Once the nachos are ready, remove from the grill and top with the salsa, guacamole and a little sour cream. Scatter with cilantro to serve.
Ingredients
- Keto Almond And Parmesan Crackers
2 servings
- Scallions
2 medium
- Green Chili Peppers
1 tablespoon
- Chicken Breast
1 large breast
- Tomatoes
1 large
- Red Onions
½ medium
- Olive Oil
1 tablespoon
- Lime Juice Raw
1 lime yields
- Cilantro
1 tablespoon
- Sour Cream
2 tablespoon
- Grated Cheese
½ cup
- Avocado
1 avocado, California
- Salt
¼ teaspoon
- Black Pepper
⅛ tsp